Kosher salt and freshly cracked black pepperto taste
Balsamic Maple Cinnamon Dressing
Put all the ingredients into a glass jar (you could also whisk together in a small bowl). Seal and shake well to mix. Shake well before using.
Preheat oven to 400 degrees F.
Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into ½-inch to ¼-inch cubes, as uniform as possible and place them on a baking sheet.
Cut the ends off the beets and peel with a veggie peeler. Cut into ½-inch to ¼-inch cubes. Try to cut them about the same size as the squash so they will cook evenly. Pour olive oil over the beets and squash. Toss and spread out in a single layer on the baking sheet. Place the sheet pan into the oven for 10 minutes. After 10 minutes, turn the beets and squash with a spatula to be sure it browns evenly and bake for 10 more minutes. After the second 10 minute interval, the beets and squash should be fork tender, but not mushy.
Roll out the sheet of pastry dough on a lightly floured surface to about 10 x 16 inches (As long as it fits your pan, size is not important). Transfer pastry to the baking sheet. Using a knife, gently score a 1 inch border around the edge of the dough.
Spread ricotta evenly on pastry, leaving the 1-inch border around the edge.
Make sure the spinach leaves are dry, blot with paper towels if needed, then place individual leaves of spinach onto the ricotta, until there is no ricotta cheese exposed.
Add the beets and squash on top of the spinach.
Next, add chopped nuts and feta.
Fold the 1-inch edge of pastry dough up over the edges of the beet and squash mixture.
Brush with egg wash.
Place into the oven and bake at 400 degrees for about 20 to 30 minutes, until the crust of the pastry is golden brown.
When the tart has cooled slightly, slice and serve with a drizzle of dressing.
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